Crockpot Chicken Gnocchi Soup

Crockpot Chicken Gnocchi Soup makes a great weeknight dinner and the leftovers are perfect for lunch. That is if you have any leftovers! This is such a warm, filling and comforting soup. I love having a bowl of creamy chicken gnocchi soup on a cold day. Not only is this soup delicious, but it is also so easy to make. Using the slow cooker to make soup makes life so much easier. Just toss the ingredients in the crockpot in the morning and go about your day.

This soup is packed with nutrients and flavor. I was able to use almost all organic ingredients for this soup. They even had organic potato gnocchi at my store! I was so excited! You can obviously use whatever ingredients you have available. Also, this soup reheats really well. The soup thickens a little overnight and the flavors meld together to make for a wonderful lunch. In addition, add a nice piece of crusty bread to complete the meal. Try making some of my Parmesan Garlic Bread to go with your soup, it’s made in a bread machine so it will keep this meal nice and simple.

Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.

Crock Pot Chicken Gnocchi Soup Ingredients:

• 1 lb. fresh boneless skinless chicken breasts cut into bite-sized pieces – I used organic thin cut chicken breasts.
• 1 tbsp olive oil
• 6 ounces fresh baby spinach chopped – I used organic.
• 1 cup carrots chopped or shredded – I used organic baby carrots.
• 1/2 cup onion chopped
• 1/2 cup celery chopped
• 1 tbsp garlic minced – I used organic garlic.
• 1 tbsp Italian seasoning – I used organic Italian seasoning.
• 1 tsp salt
• 1/4 tsp freshly ground pepper
• 4 cups chicken broth – I used organic.
• 2 cups heavy cream – I used organic heavy cream.
• 1 lb. potato gnocchi – I used organic potato gnocchi.
• Additional salt and pepper to taste as needed.

How to make Chicken Gnocchi Soup in a Slow Cooker:

First, spray your crockpot with non-stick cooking spray. Then, cut the chicken breasts into bite-sized pieces and chop or shred the vegetables. I roughly chop the spinach by hand. Then I use a food processor to chop the carrots, onion and celery since it is quick and easy, plus I like those veggies very finely chopped.

Add the chicken to the crockpot and drizzle with olive oil. Sprinkle the chicken with Italian seasoning, salt and pepper.

Next, add the minced garlic and the chopped carrots, onion and celery to the crockpot. Then, add the spinach.

Finally, pour the chicken broth over the chicken and vegetables. Set the crockpot to low. Cover crockpot and cook on low for 6 – 8 hours.

Now, it’s time to add the potato gnocchi to the crockpot and stir. Then, add the heavy cream and milk to the crockpot and stir to combine all ingredients. Recover and cook on low for an additional 1 – 2 hours or until the soup has thickened to your liking. Personally, I allowed my soup to thicken for 2 hours since I like a thicker soup. Stir the soup occasionally to ensure the milk and cream do not separate. The longer the soup simmers, the thicker it becomes. Once the soup is finished, do a taste test and add any additional salt and pepper you would like. Serve and enjoy! For more yummy recipes check out my Recipe Index.